The Effect of an Acetic Acid Dip on Carcass Appearance, Microbiological Quality, and Cooked Breast Meat Texture and Flavor
Open Access
- 1 April 1994
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 73 (4), 576-581
- https://doi.org/10.3382/ps.0730576
Abstract
No abstract availableKeywords
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